Savory, handheld pockets filled with cheese, pepperoni, and vegetables wrapped in a golden, crispy dough—this homemade calzone recipe is my go-to when I want something hearty, flavorful, and perfect for dipping in rich marinara sauce. It's like having a pizza, but in a portable, deliciously sealed package.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 lb pizza dough (store-bought or homemade)
1 cup ricotta cheese
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup pepperoni slices (optional)
½ cup cooked vegetables (such as mushrooms, spinach, or bell peppers)
¼ cup marinara sauce (for dipping)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste
Directions
I start by preheating my oven to 400°F (200°C).
On a floured surface, I roll out the pizza dough into a large circle, about ¼ inch thick.
In a mixing bowl, I combine the ricotta, mozzarella, Parmesan, garlic powder, oregano, salt, and pepper. When I’m adding fillings like pepperoni and veggies, I mix those in too.
I spoon the filling onto one half of the dough, leaving a little border at the edge.
Then I fold the dough over the filling to form a half-moon shape and press the edges together. I crimp them with a fork for a nice seal.
I brush the top with olive oil and sprinkle a bit more garlic powder or oregano for extra flavor.
The calzone goes on a parchment-lined baking sheet and bakes for 20–25 minutes, until the crust is golden brown and crisp.
I serve it hot with marinara sauce for dipping.
Servings and timing
This recipe makes 4 servings.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Calories per serving: 380 kcal
Variations
Meat Lover’s Calzone: I add cooked sausage or ground beef instead of (or in addition to) pepperoni.
Veggie Calzone: I skip the meat and pile in sautéed mushrooms, onions, spinach, and bell peppers.
Spicy Kick: I toss in some red pepper flakes or jalapeños for heat.
Cheese Overload: I sometimes mix in provolone or fontina for an extra gooey cheese pull.
Mini Calzones: I divide the dough into smaller portions to make personal-sized calzones—perfect for parties or kids.
Storage/Reheating
If I have leftovers, I wrap the calzones in foil or store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a 350°F oven for about 10–12 minutes to keep the crust crisp. Microwaving works too, but I usually lose some of that crispy texture.
FAQs
How do I keep the calzone from leaking?
I make sure not to overfill and always leave a clean edge to seal. Pressing with a fork and even brushing the edge with water can help it stay shut.
Can I freeze calzones?
Yes, I freeze unbaked calzones on a tray, then store them in freezer bags. When I’m ready to bake, I go straight from freezer to oven, adding a few extra minutes to the bake time.
What kind of dough works best?
I use pizza dough, either store-bought or homemade. It should be pliable and soft but not too sticky—something that can stretch without tearing.
Do I need to cook the vegetables first?
Yes, especially ones like mushrooms or spinach that release a lot of moisture. Cooking them first keeps the calzone from getting soggy inside.
Can I make these ahead of time?
Absolutely. I assemble them in advance and store them in the fridge for a few hours. Then I just bake when I’m ready to eat.
Conclusion
Making homemade calzones is one of my favorite ways to enjoy all the flavors of pizza in a handheld, satisfying meal. Whether I keep it classic with cheese and pepperoni or switch it up with veggies or spicy fillings, it’s always a hit. With simple prep and endless customization, this calzone recipe is something I keep coming back to.
Recipe:
Homemade Calzone
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Homemade Calzone is a flavorful, handheld meal packed with melty cheese, pepperoni, and vegetables, all wrapped in golden-brown pizza dough. Perfect for dinner, parties, or meal prep, this easy calzone recipe delivers all the classic pizza flavors in a crispy, cheesy pocket. Serve it with marinara for the ultimate dipping experience.
Ingredients
1 lb pizza dough (store-bought or homemade)
1 cup ricotta cheese
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup pepperoni slices (optional)
½ cup cooked vegetables (mushrooms, spinach, or bell peppers)
¼ cup marinara sauce (for dipping)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste
Instructions
-
Preheat oven to 400°F (200°C).
-
Roll out pizza dough on a floured surface into a ¼-inch thick circle.
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In a bowl, mix ricotta, mozzarella, Parmesan, garlic powder, oregano, salt, and pepper. Add pepperoni and vegetables if using.
-
Spoon mixture onto one half of the dough, leaving a border.
-
Fold dough over filling to form a half-moon; press and crimp edges with a fork.
-
Brush with olive oil; sprinkle with more garlic powder or oregano.
-
Bake on a parchment-lined sheet for 20–25 minutes, until golden brown.
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Serve hot with marinara sauce.
Notes
For a veggie version, skip the meat and load up with sautéed mushrooms, spinach, and bell peppers.
You can make mini calzones for appetizers or kids.
Store leftovers in the fridge for 3 days; reheat in the oven to retain crispiness.
Freeze unbaked calzones for later and bake directly from frozen.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course, Snack
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 servings
- Calories: 380 kcal
